Spicy Carrot Fries
Enjoy getting your daily dose of vitamins with these Spicy Carrot Fries! It couldn’t be easier and you won’t even notice you’re eating a vegetable.
August 14, 2020
You know those days when you really don’t want to eat your vegetables, but you realize you should? Spicy Carrot Fries might solve everything for you.
These actually taste a lot like sweet potato fries to me, so if you don’t enjoy the taste of carrots, these are for you. They’re sweet, smoky, and spicy and almost caramelize in the oven during roasting.
eat your carrots!
We all hear of the health benefits to eating carrots. They’re full of nutrients like vitamin C, potassium, and beta-carotene, benefitting the immune system and eyesight.
But did you know carrots are one of those vegetables that can actually be better for you after cooking? So there you go. You don’t even need to eat your raw carrots. Roast them for better taste and increased health benefits!
How to Make It
Preparation
Cut the carrots into thick wedges. You don’t even need to peel them, unless you feel like it.
Depending on the width of my carrots, I’ll halve them and then quarter them (or even cut them once more if they’re thick).
Don’t slice them too thin, or they’ll shrivel in the oven.
Bake
Transfer the carrots to a bowl and cover them with olive oil, garlic salt, parsley, paprika, black pepper, and crushed red pepper. This is how they become SUPER flavorful and hide the veggie-ness!
Don’t like the heat? Just reduce the paprika and crushed red pepper.
Line them in a single layer on a rimmed baking sheet, and bake for 25 minutes, flipping halfway through to prevent sticking.
Serve
Soon they’ll be crispy, slightly blackened (my favorite) and ready to eat. Top carrot fries with fresh dill and a side of ranch, BBQ, or a yogurt-based dipping sauce.
Serve with something like Coconut-Crusted Tilapia, Crockpot Pineapple Chicken, or One-Pot Limey Rice & Beans!
Spicy Carrot Fries
Ingredients
- 4 medium carrots
- 1.5 tbsp olive oil
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp garlic salt
- 1 tsp paprika
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
- fresh herbs for garnish, optional
Instructions
- Preheat oven to 425° and lightly grease a rimmed cookie sheet
- Cut carrots into wedges (no need to peel), and transfer to a bowl. Cover with olive oil and all spices, tossing to cover evenly.
- Spread in a single layer on greased cookie sheet and bake for 25 minutes, flipping halfway to prevent sticking.
- Top with fresh dill and serve plain or with ranch, BBQ, or yogurt dipping sauce.
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I made these with lunch today and they were a hit! I added a little cayenne, and used dried rosemary in place of the parsley. These were amazingly easy – definitely something I will be making again!
Cari,
Thank you for the comment! I’m so glad you liked them, and I like the idea of cayenne and rosemary. 😊